Creamy Chocolate and Whiskey Pie

For the crust, combine the gourmet flour, butter, sugar, cocoa powder, one egg yolk, and salt.

Press a portion of the dough into the bottom of a springform pan, forming a thin layer.

Bake the crust at 350°F (180ºC) until a film forms on the surface.

Use the remaining dough to shape cookies and bake them at the same temperature as the crust.

For the filling, whip the heavy cream or table cream in a mixer until it reaches a whipped cream consistency (soft peaks).

Fold the melted chocolate, hazelnut spread, unsweetened cocoa powder, and whiskey into the whipped mixture.

Hydrate the gelatin in a separate container and heat in the microwave for 20 seconds until completely dissolved.

Add the dissolved gelatin to the filling mixture, stirring well.

Pour the filling over the pre-baked crust in the pan and refrigerate for 8 hours.

Prepare the glaze by heating chocolate with heavy cream.

Spread the glaze over the chilled pie and decorate with chocolate bars, dried fruit, and nuts.